Experience

Portmarnock Hotel & Golf Links

• Ireland
• Hospitality
• 1 - 100 Employee

• Food and Beverage General Manager

  • Dec 2021 - Present



Mount Juliet Estate

• Ireland
• Travel Arrangements
• 1 - 100 Employee

• Director Of Operations

  • Sep 2017 - Oct 2021

  Managing Operations of Mount Juliet Estate including:32 Bedroomed Luxury Manor House with 1 star Michelin Lady Helen Restaurant.Newly opened Hunters Yard 4* Hotel with 92 Bedrooms with 2 AA Rosette Hound Restaurant.Conference & Banqueting Room for 200 guests along with breakout Rooms catering for High end Conference, Banquets & Wedding Business.Jack Nicklaus award winning Golf Course including Clubhouse F&B Operations.

• Hotel Operations Manager

  • Sep 2017 - Oct 2021



Dooley's Hotel, Waterford

• Hospitality
• 1 - 100 Employee

• Operations Manager

  • May 2005 - Sep 2017

  Overall Management of 50+ staff.Managing a 113 bedroom hotel.Managing Conference & Banqueting Suite with capabilities of 400 for conference and 220 for banqueting.Managaing 100 seater bar with big food business.Managing 170 seater restaurant with high volume business from the tour market nightly.Achieving Wage % targets with relevent departments.Achieving Gross Profits % Targets with relevent departments. Overall Management of 50+ staff.Managing a 113 bedroom hotel.Managing Conference & Banqueting Suite with capabilities of 400 for conference and 220 for banqueting.Managaing 100 seater bar with big food business.Managing 170 seater restaurant with high volume business from the tour market nightly.Achieving Wage % targets with relevent departments.Achieving Gross Profits % Targets with relevent departments.



Buswells Hotel

• Duty Manager

  • May 2002 - Apr 2005

  Day to Day Management of an elegant 3 star Georgian Hotel in Dublin City Centre with a high occupancy level plus a busy small-medium sized Conference Business.Also included in my job description was the management of the restaurant which included breakfast, busy carvery lunch and a la carte evening menu. Day to Day Management of an elegant 3 star Georgian Hotel in Dublin City Centre with a high occupancy level plus a busy small-medium sized Conference Business.Also included in my job description was the management of the restaurant which included breakfast, busy carvery lunch and a la carte evening menu.



Parisa Cafe Bar

• Deputy General Manager

  • Nov 1999 - Apr 2001

  Day to Day management of busy cafe bar with emphasis on kitchen management.Inplementing hygiene standards and cooking standards (sop's)Stock Ordering & Control.Achieving Gross Profits. Day to Day management of busy cafe bar with emphasis on kitchen management.Inplementing hygiene standards and cooking standards (sop's)Stock Ordering & Control.Achieving Gross Profits.